FRUIT ICE CREAM is made from either plain or French vanilla ice cream by adding fruit puree and/or fruit pieces to the basic mix. If the fruit is reduced to a puree, it can be added to the mix at the start of the freezing process. If, however, large bite-size pieces of fruit are desired in the finished ice cream, it is better to mix them in by hand at the finish of the freezing process, just prior to hardening. The reason for this is twofold...First, large pieces of fruit tend to clog the slots of the dasher and prevent proper agitation during processing. Second, fruit pieces added at the start of the freezing process are more likely to end up objectionably hard-frozen in the finished ice cream.
The following recipe can be used with any fresh, frozen, or canned fruit, and can be adjusted to suit your preferences with respect to the relative amounts of fruit introduced as a puree at the beginning of the freezing process, and that held aside for hand mixing into the processed cream.
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